Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Pesto Pork Medallions
Two-Minute Hawaiian Pie
INGREDIENTS:
* 1 1/2 pounds boneless pork loin
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 4 tablespoons (1/2 stick) butter, divided
* 1/2 cup heavy cream
* 1/2 cup pesto sauce
* 3 plum tomatoes, cut into 1/4-inch slices
INGREDIENTS:
* 1 (20-ounce) can crushed pineapple in syrup, undrained
* 1 (6-serving-size) package instant vanilla pudding and pie filling
* 1 (8-ounce) container sour cream
* 1 (9-inch) prepared shortbread pie crust
* 1 (8-ounce) can sliced pineapple, drained and halved
* 8 maraschino cherries, drained
* 2 tablespoons sweetened flaked coconut
DIRECTIONS:
Place pork loin on a cutting board and cut into 1/2-inch-thick slices. One at a time, lay each slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin until it’s about 1/4-inch thick. Repeat until all the pork is flattened. Place flour in a shallow dish. Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add pork and cook in batches 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove pork to a covered platter to keep warm. Add cream and pesto to skillet; mix well. Add tomatoes and cook 3 to 5 minutes, or until thoroughly heated. Spoon tomatoes and sauce over pork medallions and enjoy.
DIRECTIONS:
In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
Cover and chill at least 2 hours, or until set, before serving. Serve, or cover and freeze until ready to serve.